📝 About This Recipe
A staple across the islands from Trinidad to Guyana, Fry Bakes are the quintessential Caribbean comfort food—pillowy, golden-brown discs of fried dough with a hollow center perfect for stuffing. These versatile breads boast a crisp exterior and a soft, airy interior that carries the nostalgic aroma of a bustling island kitchen at sunrise. Whether you call them 'floats' or 'bakes,' they are the heart of a true tropical breakfast experience.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (plus extra for dusting)
- 3 teaspoons Baking powder (ensures a good rise)
- 1 teaspoon Instant yeast (for extra fluffiness and flavor)
- 2 tablespoons Granulated sugar (helps with browning)
- 1 teaspoon Salt (fine sea salt preferred)
Wet Ingredients
- 1.5 cups Warm water (approx. 105-110°F; do not use hot water)
- 2 tablespoons Unsalted butter (softened to room temperature)
- 1 tablespoon Vegetable oil (added to the dough for elasticity)
For Frying
- 3 cups Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, instant yeast, sugar, and salt until thoroughly combined.
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2
Add the softened butter to the dry mixture. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs.
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3
Make a well in the center of the flour mixture and pour in the warm water and one tablespoon of oil.
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4
Using a wooden spoon or your hands, gradually mix the flour into the liquid until a shaggy dough forms.
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5
Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
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6
Lightly oil the mixing bowl, place the dough inside, and cover with a damp kitchen towel. Let it rest in a warm, draft-free spot for at least 30 minutes to allow the gluten to relax.
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7
After resting, divide the dough into 10-12 equal-sized balls, roughly the size of a large golf ball.
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8
On a floured surface, use a rolling pin or the palm of your hand to flatten each ball into a circle about 4 inches in diameter and 1/4 inch thick.
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9
In a heavy-bottomed skillet or dutch oven, heat 2-3 inches of oil to 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle and rise to the surface immediately.
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10
Carefully slide 2 or 3 bakes into the hot oil, being careful not to overcrowd the pan.
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11
As soon as the bake rises to the surface, use a slotted spoon to gently splash hot oil over the top; this helps it puff up like a balloon.
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12
Fry for about 1-2 minutes per side until they reach a beautiful, uniform golden-brown color.
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13
Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining dough.
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14
Serve immediately while warm to enjoy the perfect contrast of the crisp shell and soft interior.
💡 Chef's Tips
The secret to a hollow 'pocket' is the resting time; never skip the 30-minute rest or the dough will be too tough to puff. Ensure your oil temperature stays consistent; if it's too cold, the bakes will be greasy, and if it's too hot, they will burn before cooking through. When rolling them out, try to keep the thickness even so they expand uniformly in the oil. If you prefer a richer flavor, you can substitute half of the water with warm coconut milk. Store leftovers in a sealed container and reheat in a toaster oven to regain the exterior crunch.
🍽️ Serving Suggestions
Pair with traditional Saltfish Buljol (sautéed salted cod with peppers and onions) for a classic breakfast. Serve alongside a bowl of hearty Caribbean chicken curry or chickpea (channa) curry. Split them open and spread with butter, sharp cheddar cheese, or guava jam while still hot. Enjoy with a tall glass of ice-cold Mauby or a hot cup of Trinidadian cocoa tea. Stuff with fried shark fillets and spicy slaw to recreate the famous 'Bake and Shark' street food.